Pineapple Coleslaw
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A deliciously fresh and tangy coleslaw is the perfect summer treat.
How about an innovative take on a classic mayonnaise-based slaw?
Make your coleslaw more tropical by adding pineapple!
Do you like coleslaw made with lots of different shredded vegetables and lightly dressed with tangy vinegar and citrus? Or are you a more traditional coleslaw person who loves a basic shredded cabbage dressed with a thicker and creamier dressing?
How to make pineapple coleslaw with mayo
Pineapple coleslaw combines a traditional slaw recipe with tangy notes of citrus – making this African-Caribbean coleslaw the best of both worlds!
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In pineapple coleslaw, fruits and vegetables combine to create a delicious dish that you can serve during summer gatherings!
This recipe combines fresh pineapple, mango, shredded cabbage, onion mayonnaise, Dijon mustard, and pineapple juice for a tangy, sweet, and savory dressing.
Dish it up with fresh cilantro to add a zesty flavor!
Pineapple coleslaw is elegant enough for your formal dinners yet still casual and sweet for BBQs! This colorful slaw salad with its savory dressing is the perfect pairing to complement any meal.
Pineapple coleslaw flavor profile
- sour flavors from both cabbage and mango
- sweet notes from pineapple and carrots
- Crunchy tones from red onion and cabbage
- Mayonnaise, Dijon mustard, brown sugar, and celery salt combine to create a light dressing.
What do you eat with pineapple coleslaw?
Coleslaw is a sweet and tangy side dish, often served with grilled meat like chicken and pulled pork. Or fish dish dinners – especially fried fish! Coleslaw is always an ideal recipe for your summer BBQs and BBQ sauce – yes!
You can use it as a topping for hamburgers, hot dogs, and sandwiches. Coleslaw goes well with just about everything, making it difficult to find one specific food to pair it with!
Should you wash cabbage before making coleslaw?
Some people say that washing the cabbage will remove any bacteria or dirt clinging to it if it’s not organic.
Others disagree, saying that by washing the cabbage, we risk removing some of its healthy nutrients like antioxidants and vitamins B6 and C, and folic acid (a nutrient essential for pregnant women).
While the debate goes on and the answer is up in the air, you may consider if washing and cutting the cabbage before eating or cooking it is best for you.
Why does coleslaw get watery?
No one likes watery coleslaw. The following three reasons explain why this happens:
- Too much dressing or mayonnaise was added to the recipe.
- The cabbage was washed and still water-logged when prepared.
- There weren’t enough acidic ingredients used in the recipe.
How do you fix watery coleslaw?
How do you keep coleslaw from being watery?
- To prevent watery coleslaw, you’ll need a bit of salt since salt is a natural dehydrator.
- Start by washing your cabbage and shredding it for coleslaw prep.
- Then place the cabbage in a colander.
- Toss it with the salt and let it sit for an hour or two (the more time, the better).
- Keep tossing it occasionally.
- Squeeze the liquid from the shredded cabbage.
- The cabbage will appear wilted, but no worries – continue with the recipe and add the coleslaw dressing.
- Even dressed coleslaw will stay crisp for hours using this method!
How long will homemade coleslaw last in the refrigerator?
It is advisable not to store coleslaw for longer than three to five days in an airtight container.
It also depends on what type of ingredients are used, how the coleslaw is prepared, and how much of each ingredient is used.
A vinegar-based coleslaw, for instance, lasts longer in the refrigerator because of its sour taste. On the other hand, a sweeter coleslaw is less likely to last since it contains high sugar levels.
Coleslaw is best eaten fresh or within a few days because it contains vegetables like cabbage and carrots. These are two ingredients that tend to spoil quickly after being cut open and exposed to air.
Can coleslaw be kept outside the refrigerator?
Leaving coleslaw out at room temperature (between 40 °F – 140 °F) for more than 2 hours will cause bacteria to multiply.
In addition, coleslaw ingredients are prone to attracting microbial activity; hence, not refrigerating it increases the risk of a sour to tangy odor.
Are there acceptable substitutes for this pineapple coleslaw recipe?
A serving of coleslaw averages about 150-200 calories, so if you’re trying to watch your weight or eat healthier, you may choose to substitute the mayonnaise ingredient with low-fat Greek yogurt or a vinegar variety (i.e., apple cider vinegar or rice vinegar).
You may also consider omitting the pineapple, mango, mayo, and brown sugar in this Caribbean coleslaw recipe and replacing them with low-sugar fruits like peaches and strawberries and a base like Greek yogurt to make this recipe keto-friendly.
Check out this no-mayo coleslaw recipe HERE!
How do you make pineapple coleslaw?
Who has the best coleslaw? You! When you make coleslaw at home!
This recipe is perfect for those hot days when you need something citrusy and flavorful that’s not spicy! Refreshingly light, yet still rich in vitamin A and C from the cabbage.
Pineapple coleslaw recipe
Pineapple coleslaw ingredients
- 4 cups of shredded green cabbage
- ¾ cup of shredded red cabbage (purple cabbage)
- 1 cup of shredded carrots
- ¾ cup of fresh diced or crushed pineapple (or canned pineapple tidbits) – *Omit this ingredient to make this recipe keto-friendly!
- 1 cup of thinly sliced mango – *Omit this ingredient to make this recipe keto-friendly!
- 3 tablespoons of red onion
- ½ a cup of fresh chopped cilantro
- fresh chopped cilantro to garnish
Pineapple coleslaw dressing ingredients
- 1 cup of mayonnaise *Replace this ingredient with Greek yogurt to make this recipe keto-friendly!
- 1 teaspoon of Dijon mustard
- 3 tablespoons of pineapple juice – *Omit this ingredient to make this recipe keto-friendly!
- 2 tablespoons of brown sugar – *Omit this ingredient to make this recipe keto-friendly!
- ¼ teaspoon of celery salt
- ½ a lemon juiced
Instructions for Caribbean coleslaw
- In a large bowl, mix the green and red cabbage, carrots, pineapple, mango, red onion, and cilantro.
- In a separate bowl, mix the mayonnaise, Dijon mustard, pineapple juice, brown sugar, celery salt, and lemon until well blended to form a dressing-type mixture.
- Pour the dressing over the dry ingredients/cabbage mixture and mix until all the cabbage is coated and the ingredients well blended.
- Chill in the refrigerator for 30 minutes to an hour.
- Garnish with fresh chopped cilantro.
- Serve and enjoy!
The fresh pineapple adds a hint of sweetness while the vinegar balances it out with some tanginess!
Pro tip: To make this dish even more colorful, delicious, and nutritious, you can also add other vegetables like green onions and fruits like grapes.
Discover your favorite flavor combination. Try incorporating keto-friendly fruits like peaches and strawberries!
Easy pineapple coleslaw
The best part of pineapple coleslaw is that it’s so easy that you could even make it with your toddler!
Kids love getting involved in food preparation, and this one will be a big hit with them! Let them pick up all those pineapple chunks and other colorful fruits to add to the coleslaw salad.
Then, change up your ingredients for an even more exciting treat: sliced apples, raisins, celery sticks, or apple slices might work nicely too!
What do you think about this recipe?
If you like this pineapple coleslaw recipe, then you’ll love this Black folks pineapple glazed ham recipe HERE!
Like this post? Pin the below image to your Pinterest Caribbean Food Recipes board!
Ingredients
Pineapple coleslaw ingredients
- 4 cups green cabbage shredded
- ¾ cup red cabbage shredded
- 1 cup carrots shredded
- ¾ cup pineapple diced, crushed, or canned pineapple tidbits – *Omit this ingredient to make this recipe keto-friendly!
- 1 cup mango of thinly sliced - *Omit this ingredient to make this recipe keto-friendly!
- 3 tablespoons red onion
- ½ cup cilantro chopped, & some more to garnish
Pineapple coleslaw dressing
- 1 cup mayonnaise - *Replace this ingredient with Greek yogurt to make this recipe keto-friendly!
- 1 teaspoon Dijon mustard
- 3 tablespoons pineapple juice - *Omit this ingredient to make this recipe keto-friendly!
- 2 tablespoons brown sugar – *Omit this ingredient to make this recipe keto-friendly!
- ¼ teaspoon celery salt
- ½ lemon juiced
Instructions
- In a large bowl, mix the green and red cabbage, carrots, pineapple, mango, red onion, and cilantro.
- In a separate bowl, mix the mayonnaise, Dijon mustard, pineapple juice, brown sugar, celery salt, and lemon until well blended to form a dressing-type mixture.
- Pour the dressing over the dry ingredients/cabbage mixture and mix until all the cabbage is coated and the ingredients well blended.
- Chill in the refrigerator for 30 minutes to an hour.
- Garnish with fresh chopped cilantro.
- Serve and enjoy!
Video
Notes
Why does coleslaw get watery?
No one likes watery coleslaw. The following three reasons explain why this happens:- Too much dressing or mayonnaise was added to the recipe.
- The cabbage was washed and still water-logged when prepared.
- There weren’t enough acidic ingredients used in the recipe.
Great recipe to experience the taste of summer! Yum yum! : )
Right! Pineapple coleslaw tastes just like a tropical summer!